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Chicken & vegetable stir fry

Yield: 4 Servings

Ingredients:

• 1/3 c CHICKEN BROTH
• 2 tb SHERRY
• 1 tb LOW SODIUM SOY SAUCE
• 1 tb CORNSTARCH
• 1/8 ts BLACK PEPPER
• 2 x WHOLE CHICKEN BREASTS
• 1 tb PEANUT OIL
• 6 oz FROZEN SNOW PEAS (DRAINED)
• 1/4 lb MUSHROOMS SLICED
• 2 tb CHOPPED GREEN PEPPER
• 2 tb GREEN ONIONS
• 2 x GARLIC CLOVES MINCED
• 1/4 ts CHOPPED GINGER

Instructions:

IN A SHALLOW DISH COMBINE CHICKEN BROTH SHERRY SOY SAUCE CORNSTARCH AND PEPPER. SPLIT SKIN AND DEBONE THE CHICKEN BREASTS. CUT INTO 1/2" PIECES. ADD TO MIX IN PAN. TOSS WELL. REFRIGERATE FOR ABOUT ONE HOUR. IN A LARGE SKILLET OVER HIGH HEAT HEAT OIL ADD SNOW PEAS MUSHROOMS ONIONS PEPPERS GARLIC AND GINGER AND COOK FOR ABOUT FIVE MINUTES OR UNTIL CRISP. REMOVE FROM SKILLET AND SET ASIDE. ADD CHICKEN AND MARINADE TO SKILLET AND COOK FOR 10 MINUTES OR UNTIL CHICKEN IS TENDER AND SAUCE HAS THICKENED. IN NEEDED ADD 1/4 CUP WATER TO THE SKILLET. RETURN VEGATABLES TO SKILLET. COOK STIRRING FREQUENTLY ABOUT 2 MINUTES VALUES PER SERVING: CALORIES: 215 PROTEIN: 30 grams

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